您好，欢迎访问云南省农业科学院 机构知识库！

Effect of different agricultural conditions, practices, and processing on levels of total arsenic and species in cereals and vegetables: A review

文献类型： 外文期刊

作者： Liu, Yanfang 1 ; Huang, Yatao 1 ; Li, Lin 1 ; Xiong, Yangyang 1 ; Tong, Litao 1 ; Wang, Fengzhong 1 ; Fan, Bei 1 ; Gong, Jiashun 2 ;

作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Peoples R China

2.Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Lab Risk Assessment Processed Agrofood Qual & Safe, Minist Agr Beijing, Beijing 100193, Peoples R China

3.Yunnan Acad Agr Sci, Kunming 650000, Peoples R China

关键词： Arsenic; Species; Arsenic concentration; Processing methods; Cooking methods; Agricultural products

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2023 年 152 卷

页码：

收录情况： SCI

摘要： Arsenic (As) is absorbed and accumulated during the growth of crops, resulting in elevated As concentrations in agricultural products, and threatening human health. Considering As toxicity is associated with chemical species, this review outlines the available literature on both total As and its species in agricultural products. The review reflects that inorganic As was the dominant species in cereal grains (42%-98%) and vegetables (84.2%-100%), the As species in mushrooms are diverse. Because most raw agricultural products are not eaten directly and are processed before consumption, we discussed how the As concentration and species were influenced by the ordinary processes, like polishing, washing, soaking, thermal treatments, and fermentation, different processing methods have various influence on the As in agricultural products. TAs in cereal grains and vegetables were changed under the processing, such as polishing, washing, soaking, cooking, and fermentation. Polishing was an effective method for reducing the tAs in cereal grains. Using a large amount of water during the washing, soaking, and cooking processes led to a significant reduction in the tAs content, however, the use of Ascontaminated water would lead to elevated tAs levels, furthermore, speciation analysis has revealed that the As species remains unaltered during physical processing procedures. Interestingly, fermentation represents a promising approach for mitigating As toxicity given that it facilitates the conversion of inorganic As into its methylated species. This review can provide theoretical support for assessing the dietary exposure risk of As, and decreasing As contents or As toxicity in agricultural products through processing.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：云南省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台